Best 4 Frutti Di Bosco Tart Recipes

FRUTTI DI BOSCO TART RECIPE - (4/5)

Steps:

• To make the pastry cream, in a small saucepan, heat the milk and scraped out vanilla bean over medium-high heat, until just scalded. (Temperature reached should be just below the boiling point.) Combine eggs yolks and sugar in a small bowl and beat together. Slowly stir in the flour, then add 1/4 hot milk mixture in order to temper eggs and raise their temperature without curdling or scrambling them. Pour egg mixture into remaining hot milk and return to heat, stirring constantly. Bring mixture just to a boil, then remove from heat, cover with plastic wrap. Note: make sure to place plastic wrap directly on the surface to avoid a film from forming. Refrigerate until completely chilled. For the crust: pulse flour, sugar, lemon zest and salt in a food processor until combined. Then add cold butter and pulse until butter breaks down into pea-sized crumbs. Slowly drizzle in ice water with the food processor running until dough begins to come together. Then add in 2 eggs. Mix until fully incorporated. Set up 2, large pieces of plastic wrap and turn dough out. Divide in half, roll each half into a ball, then flatten each into a disc. Tightly wrap each in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 350º F. Remove 1 dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness. Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan. Press the dough into the bottom and sides of the pan, then trim off excess overhang. Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil. Bake for 20 minutes, then remove foil and bake for another 15-20, or until golden. Remove and let cool completely. Combine berries in a large bowl and muddle slightly. Mix together so juices combine and set aside. Once crust is completely cool, spoon pastry cream evenly along the inside of pie shell and top with mixed berries. Garnish with a liberal dusting of powdered sugar and serve chilled or at room temperature.

TORTA FRUTTI DI BOSCO WITH RICOTTA WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees.
• Lightly spray an 11 inch removable bottomed tart pan with cooking spray.
• Cream butter and sugar in a large mixing bowl.
• Add egg yolks, one at a time, and continue mixing until smooth.
• Add lemon zest and cinnamon.
• In a separate bowl, whip egg whites and salt until stiff peaks form.
• Gently fold egg whites into egg yolk mixture.
• Fold flour into mixture until just blended.
• Pour mixture into tart pan and spread evenly.
• Top with 3 cups of mix berries (reserve remaining berries for topping).
• Lightly press fruit into mixture.
• Place in oven and bake for 1 hour.
• Remove from oven and allow to cool.
• In small bowl, mix ricotta, powdered sugar, and vanilla until well blended.
• Set aside.
• In a large bowl, whip cream until soft peaks form.
• Add ricotta mixture and continue to whip until smooth.
• Dust cake with powdered sugar and top with remaining fruit.
• Serve with ricotta whipped cream.

FRUTTI DI BOSCO CHEESECAKE TART WITH ALMOND CRUST

Steps:

• Preheat oven to 350°F. To prepare crust, beat ½ cup granulated sugar and ½ cup butter until fluffy and creamy. Beat in flours, almond extract and salt. Press dough into a 10-inch tart pan with a removable bottom. Prick surface several times with a fork. Freeze 10 minutes. Bake on middle rack of oven 10-15 minutes or just until starting to turn golden brown. Cool completely. To prepare filling, beat cream cheese and ½ cup granulated sugar until fully combined. Add sour cream, vanilla, 1 tsp almond extract, eggs and salt; beat until very smooth. Pour into cooled crust. Bake 20-25 minutes or until filling is still a little jiggly on top. Turn off oven. Crack oven door 1 minute to allow most of heat to escape. Close oven door and allow cheesecake to remain inside 15 minutes (to allow cheesecake to finish cooking without cracking). Cool completely (refrigerate overnight if serving next day). Before serving, pat berries and red currants, if using, completely dry. Arrange on top (they should look abundant, almost overflowing). Liberally dust with powdered sugar through a sieve.

PENNE DI BOSCO

Steps:

• In a small bowl soak porcini in 3 cups of boiling water 30 minutes. Remove porcini, squeeze out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a bowl with a dampened paper towel or coffee filter and pour reserved soaking liquid through it.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a large heavy skillet cook shallot, garlic, and fresh mushrooms with salt and pepper to taste in butter over moderate heat, stirring until mushrooms are tender. Add wine, stock, and porcini soaking liquid and boil until liquid is reduced by half.
• Cook pasta in boiling water until al dente.
• While pasta is cooking, add cream and porcini to wine mixture and boil sauce until thickened, about 5 minutes. Drain pasta in a colander and transfer to a large bowl. Add sauce, Parmesan, and truffle oil and toss well. Season pasta with salt and pepper to taste.